Rating: 4.5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque. A dollop of reduced-fat sour cream is all you need for a luxurious finish.

Source: EatingWell Magazine, March/April 1996

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Recipe Summary

total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.

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  • Combine the shrimp shells with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups.

  • Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through--do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

168 calories; protein 13.7g; carbohydrates 11.8g; dietary fiber 1g; sugars 4.7g; fat 5g; saturated fat 1.7g; cholesterol 97.9mg; vitamin a iu 1320IU; vitamin c 12.9mg; folate 42mcg; calcium 140.9mg; iron 0.8mg; magnesium 34mg; potassium 335.1mg; sodium 551.6mg; thiamin 0.1mg.

1 starch, 2 lean meat, 1 fat

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